If you don’t want to heat the oven for dessert during fall, No-Bake Pumpkin Cheesecake is an excellent option! Smooth pumpkin filling, creamy cheesecake texture and easy cookie crust.
This dessert makes an ideal Thanksgiving or Halloween party, fall, family dinner or as a treat on the weekend. It doesn’t need any baking and can be less complicated for novices.
Spices like cinnamon and nutmeg infuse a classic fall taste to the cheesecake, and the pumpkin lends a cozy fall flavor.
What Is No-Bake Pumpkin Cheesecake?
No-Bake Pumpkin Cheesecake is a cold treat that is dessert without baking the pumpkin cheesecake filling.
The filling instead of being prepared in the oven is prepared and then transferred into the refrigerator where it sets before being used.
The typical no bake pumpkin cheesecake is made with:
- Cream cheese
- Pumpkin puree
- Sugar
- Whipped cream
- Pumpkin pie spices
- Vanilla extract
- Cookie crust
The crust may be graham cracker or digestive biscuits, or some other crisp cookie.
Ingredients You Need
For the crust:
2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons brown sugar
To make the pumpkin cheesecake filling:
16 ounces cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
1 cup whipping cream (heavy)
For topping:
- Whipped cream
The amount of cinnamon needed is a very small amount. - Chopped pecans, optional
Canned pumpkin pie filling has sugar and spices in it, so it’s best to use plain pumpkin puree.
How to Prepare the Graham Cracker Crust
Firstly, crumble the graham crackers into fine crumbs.
Place the crumbs in a bowl.
Stir in brown sugar and melted butter.
Combine until crumbs are evenly coated.
Pack mixture into a 9 inch pie pan or springform pan.
Make a smooth layer as much as possible.
Refrigerate the crust until filling is ready.
Cooling the dough crust will firm it up.
How to Make the Pumpkin Cheesecake Filling
The first thing we need to do is to soften the Cream Cheese.
Let the cream cheese melt down a bit at room temperature.
Soft cream cheese will be easier to mix and will make for a smoother filling.
Don’t allow dairy products to sit out of the refrigerator for too long.
Add cream cheese and sugar to the bowl.
Put softened cream cheese and powdered sugar into a large bowl.
Beat until smooth.
Scrape sides of bowl as necessary.
Step 3: Add Pumpkin
Stir in the pumpkin puree.
Mix until the pumpkin is evenly blended into the cream cheese mixture.
The filling should be a smooth orange colour.
Step 4: Add Spices
Incorporate cinnamon, ginger, nutmeg and cloves.
Add vanilla extract.
Mix gently until the spices are evenly distributed.
Spices can be increased or decreased, depending on taste.
Whip the Cream until it is smooth.
Beat the heavy cream in another clean bowl until stiff peaks are formed.
Take care not to overbeat it.
The whipped cream should retain its shape.
Fold all together like this:
Very gently fold the whipped cream into the pumpkin cream cheese mix.
Slowly mix with spatula.
Folding aids in keeping the mixture light and creamy.
Assemble the Cheesecake
Take the frozen crust out of the refrigerator.
Spoon the pumpkin cheesecake filling onto the crust.
Apply top evenly using a spatula.
The surface can be left smooth or may be swirled for decoration.
If desired, garnish with a little whipped cream and some cinnamon.
Chill Until Firm
Place the cheesecake in the refrigerator.
Store in refrigerator for a minimum of 6 hours, or overnight for a firmer texture.
Take your time on this part.
The cheesecake should chill long enough to firm up.
This dessert requires a few hours to set, unlike a baked cheesecake.
For the best no bake pumpkin cheesecake, follow these tips:
Use Full-Fat Cream Cheese
Typically, a full-fat cream cheese offers a more substantial and solid consistency.
Low fat products can give a softer filling.
Remove any excess soil from pumpkin and then drain it thoroughly.
Extra water may be added to some pumpkin puree.
If the puree is very watery, drain some of the liquid before using.
Chill Long Enough
The cheesecake will require a few hours in the fridge.
It’s easy to make it the night before a party.
Do not over mix the whipped cream.
Do not whip when stiff peaks are formed.
Too much whipping will cause cream to become grainy.
Do not refrigerate the cheesecake.
This recipe contains dairy so be sure to store it in the refrigerator until serving.
No-Bake Pumpkin Cheesecake With Oreo Crust
To create another flavor, substitute graham cracker crust for crushed chocolate sandwich cookies.
Combine cookie crumbs with melted butter.
After pressing the mixture into the pan chill before filling with pumpkin filling.
Chocolate and pumpkin can make a rich fall dessert combination.
Mini No-Bake Pumpkin Cheesecakes
This recipe can be made into individual desserts.
Use small cups, jars or a muffin pan lined with cups.
Line the bottom with some crumbs of the cookie.
Top with pumpkin cheesecake filling.
Refrigerate until firm.
These mini no-bake pumpkin cheesecakes come in handy when serving at a party or event since everyone has their own with their own toppings.
How to Decorate Pumpkin Cheesecake
This dessert is easy to decorate and looks festive!
Try:
- Whipped cream
- Cinnamon
- Crushed graham crackers
- Chopped pecans
- Pumpkin spice
- White chocolate shavings
Add garnishes just before serving, if possible.
Will You Make No-Bake Pumpkin Cheesecake Ahead?
Yes.
One of the helpful things about a Pumpkin Cheesecake.
Make dessert ahead of time for your event.
Cover tightly and store in the fridge.
Top with whipped cream and other toppings near serving.
This can be helpful when cooking a big Thanksgiving or holiday feast.
The best way to store No-Bake Pumpkin Cheesecake is to keep it refrigerated.
Refrigerate any leftovers of cheesecake.
It should not be stored for long periods of time at room temperature due to the cream cheese and whipped cream contents.
Use clean utensils when serving.
Throw away any cheesecake that has an odd taste, smell, or feel.
Some no-bake cheesecakes can be frozen but may soften after they have thawed, particularly if whipped cream is used as a filling.
For this recipe, you’ll need a muffin tin with 12 to 14 cup cavities.
This dessert could be a great treat for Thanksgiving.
Can be made ahead of meal and refrigerated until serving time.
The pumpkin and warm spices go well with the other Thanksgiving tastes.
Serve a slice and whip cream with a small sprinkle of cinnamon.
Why Make No-Bake Pumpkin Cheesecake?
There are several benefits to this recipe.
Does not need an oven.
It contains only simple ingredients.
Can be made in advance.
Easy to customize.
Plus, it provides you the beloved taste of pumpkin cheesecake, with reduced baking preparation.
The recipe is easier to follow for beginners, as the person doesn’t have to think about the possibility of cracks, water bath, or oven temperature during baking.
Final Thoughts
This creamy and easy No-Bake Pumpkin Cheesecake is ideal for Thanksgiving, holiday dinners, parties and family occasions during the fall!
Pumpkin, cream cheese, whipped cream, vanilla and warm spices combine to make a smooth fall dessert.
The best results come from using plain pumpkin puree, softening the cream cheese, gently incorporating the whipped cream and ensuring the cheesecake is thoroughly chilled.
The crust can also be changed, mini cheesecakes can be made, or various kinds of toppings can be added, such as whipped cream, cinnamon or pecans.
Make it the night before your event, refrigerate it and make it cold to serve for an easy no bake pumpkin dessert for all!
